Old Fashioned Swiss Steak (Printer-Friendly)

Tender beef steak braised with tomatoes, onions, and savory seasonings until perfectly tender

# What You'll Need:

→ Meats

01 - 2 lbs beef round steak, 1/2-inch thick

→ Coating

02 - 1/2 cup all-purpose flour
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp paprika

→ Vegetables

06 - 1 large onion, sliced
07 - 2 cloves garlic, minced
08 - 1 green bell pepper, sliced
09 - 2 stalks celery, sliced
10 - 1 can (14.5 oz) diced tomatoes with juice
11 - 1 cup beef broth

→ Seasonings

12 - 1 tsp Worcestershire sauce
13 - 1 tsp dried oregano
14 - 1/2 tsp dried thyme
15 - 1 bay leaf

→ For Searing

16 - 3 tbsp vegetable oil

# How-To Steps:

01 - Preheat oven to 325°F.
02 - Combine flour, salt, black pepper, and paprika in a shallow dish. Dredge both sides of the beef in the flour mixture, shaking off excess.
03 - Heat oil in a large oven-safe Dutch oven or heavy-bottomed skillet over medium-high heat. Sear the beef pieces for 2-3 minutes per side until well browned. Remove and set aside.
04 - In the same pot, add onions, garlic, bell pepper, and celery. Sauté for 3-4 minutes until softened.
05 - Return the beef to the pot. Add diced tomatoes with their juice, beef broth, Worcestershire sauce, oregano, thyme, and bay leaf. Stir gently to combine. Bring to a simmer, cover, and transfer to the preheated oven. Braise for 1.5 to 2 hours, or until the beef is very tender.
06 - Discard bay leaf. Adjust seasoning to taste. Serve steak with generous spoonfuls of sauce and vegetables.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any fancy techniques or equipment
  • One pot delivers both protein and vegetables in a rich, comforting sauce
  • Leftovers actually taste better the next day as flavors deepen
  • Its humble ingredients transform into something that feels like a hug
02 -
  • Rushing the searing step will result in less flavorful sauce so take your time
  • The sauce will thin initially but thickens beautifully as the flour coating breaks down
  • Overcooking is nearly impossible but undercooking means chewy meat
  • Letting the dish rest for 10 minutes before serving helps redistribute juices
03 -
  • Pat the beef completely dry before coating for better adhesion
  • Let the coated meat sit for 10 minutes before searing
  • Use a wooden spoon to scrape up browned bits from the bottom
  • Taste and adjust salt after braising as flavors concentrate

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